Greek Egg And Lemon Soup

1. 1

   Cook the rice in the stock until tender.

2. 2

   Beat the eggs until light, adding lemon juice slowly while beating.

3. 3

   Gradually add some hot stock to the eggs, stirring constantly.

4. 4

   Combine with remaining stock.

5. 5

   Stir over low heat until slightly thickened.

6. 6

   Season to taste with salt and pepper.

7. 7

   Serve garnished with paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.